Gluten Free Multigrain Toasting Bread
This gluten-free bread is wonderfully crunchy and hearty. Served toasted with nut butter, it is a perfect healthy breakfast option. While baking gluten-free bread can be intimidating for the novice baker, this is an easy recipe that yields great results every time!
- Category: Breads
- Diet: Gluten Free
Ingredients
1 1/2 cups (341 g) warm water – 110 degrees F
2 large eggs
2 TBS neutral oil like avocado oil
2 TBS raw natural honey
326 grams (11.5 ounces) DIY Flour Blend – measurements listed by weight because this is the best way to measure gluten-free flours in a bread recipe
3/4 cup (113 g) Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal
1/2 cup (43 g) nonfat dry milk powder
3 TBS powdered psyllium husk (I strongly recommend NOW Foods brand)
1 TBS instant or rapid rise yeast
1 TBS baking powder
1 1/2 tsp salt
2 TBS unsalted sunflower seeds (with no shells)
Instructions
- Spray a 8 ½ by 4 ½ inch loaf pan with a neutral oil like avocado oil and then line with parchment paper. Whisk water, eggs, oil, and honey together in a liquid measuring cup. Make sure the liquid once mixed is 110 degrees. Don’t go hotter or cooler than this or it can mess with the yeast.
- In the bowl of a stand mixer with the paddle attachment, mix flour blend, hot cereal mix, milk powder, psyllium, yeast, baking powder, and salt on low speed until combined. Slowly add water mixture and let dough some together, about 1 minute. Use a rubber spatula to scrape down the sides and and ensure all ingredients are incorporated. Increase speed to medium and beat until sticky and uniform, about 6 minutes. It will resemble a thick cookie dough. Reduce speed to low and add sunflower seeds, and mix until incorporated.
- Using the silicone spatula, scrape dough into the prepared pan. Get your hands very wet and push the dough down into the pan until even. Then, to create a dome shape, run your finger around the entire edge of the loaf, pressing down slightly. The sides should be about ½ inch shorter than the center.
- Cover loosely with plastic wrap and let rise at room temperature until dough has risen about 50%. This usually takes about an hour.
- Ensure oven rack is in the middle position. Heat oven to 325 degrees F. Remove the plastic wrap and spray the loaf with water. Bake until top is golden brown, crust is firm, and loaf sounds hollow when tapped. This should take about 1 ½ hours.
- Allow the bread to cool in the pan for at least half an hour to 1 hour. Remove from the pan and allow to cool completely before slicing. Allowing the bread to cool with give the bread the best chance for retaining moisture and having a nice crumb.
Notes
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